Simon Says: Daily Food Quote, July 18, 2012

“Often, admiring a chef and getting to know him is like loving goose liver and then meeting the goose.”–George Lang

“Mr. Lang, a native of Hungary who escaped a forced-labor camp and imminent execution during World War II, came to New York in 1946 with a few dollars, no English and dreams of becoming a concert violinist,” says The New York Times, but found his calling as a restaurateur. He created the restaurant The Four Seasons and Café des Artistes in New York, as well as a long list of other restaurants.

6 days agoby jonell_gallowayWe all have to let off steam from time to time. I do it through words, sometimes harsh, sometimes sweet; Venice does it through windows and steam-pipes. Hand-shaped bricks were laid onto this marshland over a thousand years ago and still stand, the alder wood foundation stakes digging deep to reach the bottom sands of this shallow lagoon. This wall tells a tall story, filled in over the centuries with newer bricks and stones, later covered with plaster, itself now crumbling with age, like family stories that change tones with the times and are embellished with black or white lace